Have you ever had one? My first one was when I turned 50. I’m hooked! These sammies are chocked full of fresh veggies in a slightly acidic sauce that compliments the chicken perfectly. This works best when the chicken is marinated for full flavor. Use your favorite, I made mine up with readily available ingredients in my fridge and pantry: lemon juice, olive oil, soy sauce, chili pepper sauce and garlic.
I grilled my chicken and toasted my rolls. These aren’t the typical rolls that I usually see for Banh Mi, but that’s what I had, and they were delish!
Chicken Banh Mi
Marinated, and grilled chicken breasts, sliced thin
Portgese Bread (or your favorite)
½ Kirby cucumber, cut into thin strips
¼ carrot, cut into thin strips
¼ cup cilantro leaves
½ jalapeño pepper, seeded and sliced
1 tablespoon lime juice
1 tablespoon olive oil
kosher salt and black pepper
In a small bowl, combine the cucumber, carrot, cilantro, jalapeño, lime juice, olive oil, and a pinch each salt and pepper. Marinate for 20 minutes and make your sammie!
I found this recipe on Food Network by Guy Fieri. So so so good!
1 pound lasagna sheets
8 ounces sliced pepperoni (about 2 cups)
4 cups Tomato Sauce ; recipe follows
1 pound ricotta
1 pound shredded mozzarella
2 pounds bulk Italian sausage ; cooked
3/4 cup grated Parmesan
3 tablespoons extra-virgin olive oil
1 yellow onion diced
5 medium cloves garlic ; minced
Two 28-ounce cans crushed tomatoes
2 tablespoons thinly sliced fresh basil
1 tablespoon minced fresh oregano
Salt and freshly ground black pepper
Preheat the oven to 375 degrees F.
Boil 6 quarts of water, add a pinch of salt and cook the pasta to almost done about 7 minutes. Remove from the water and shock in an ice bath.
In a medium saucepan, add the pepperoni and saute over medium heat until crispy, about 10 minutes. Remove from the heat and drain on a paper towel.
In a 10- by 14- by 3-inch baking pan or dish, pour 1 cup of the Tomato Sauce in the bottom and around the sides. Layer lasagna sheets on the bottom of the pan, overlapping by 1/2 inch. Add one-third of the ricotta and one-quarter of the mozzarella, sausage, pepperoni and Parmesan. Spoon 1 cup of tomato sauce over the top. Repeat this two more times.
On the top sheet, finish with the remaining cup of tomato sauce, mozzarella, sausage and pepperoni, and dust with Parmesan. Bake until the cheese bubbles around the edges and the top is melted and light golden brown, about 45 minutes. If baking the dish from the freezer, add 15 to 20 minutes to the cooking time, or until it’s bubbly. Cover loosely with foil if it’s browning too quickly. Remove from the oven; let sit for 15 minutes. Cut and serve immediately with more sauce, if desired.
In a medium saucepan, heat the olive oil. Add the onions and cook over medium to low heat until transparent, about 20 minutes. Add the garlic and cook until almost brown, about 10 minutes. Then, add the tomatoes and cook for 30 minutes over low to medium heat. Add the basil and oregano and continue to cook for another 30 minutes. Season with salt and pepper, cool and store in the refrigerator until ready to use.
Breakfast! Is it ok to eat the most important meal of the day at night? I sure hope so, because I’m not an early bird, and when I wake up the last thing on my mind is making a big deal in the kitchen. But we love breakfast food! So, Breakfast for Supper is my solution.
On the menu:
Peppered Sausage Gravy
PEPPERED SAUSAGE GRAVY
1 lb ground pork breakfast sausage
1/3 cup flour
3 cups whole milk
1/2 cup heavy whipping cream
1 1/2 teaspoons kosher salt
1/4 teaspoon ground black pepper
In a large skillet, cook sausage over medium high heat until browned and crumbly,
about 10 minutes. Sprinkle flour onto sausage, and stir until well combined. Gradually
whisk in milk, cream, salt and pepper, and bring to a boil over medium heat. Reduce
heat and simmer, stirring frequently, until thickened, about 10 minutes. Serve over split
Combine ingredients pepper through sesame oil and set aside. Combine cornstarch and water and set aside. Combine oil, garlic, and ginger in a saucepan and cook over medium heat until oil begins to simmer. Whisk in soy sauce mixture and bring to a boil. Slowly whisk in cornstarch mixture and cook until thickened, stirring constantly.
Cook macaroni in salted water according to package directions. Drain and rinse to remove starch. In a large mixing bowl, combine the macaroni with the eggs, cucumber, onions, and tomato and toss to mix well. Stir in mustard, mayonnaise, and pepper. Chill until ready to serve.
I’m not one to load up on new fangled appliances that will crowd my kitchen counter, but this air fryer has stolen my heart. These little nibbles were delicious by themselves, and for supper, I chopped them up and added to a tossed salad. YUM!
Prosciutto-Wrapped Asparagus AIR FRYER
12 spears of asparagus
2 teaspoons Olive oil
Salt and pepper ; to taste
12 slices Prosciutto
Select Preheat on the air fryer. Adjust to 300 and press start.
Cut off woody ends of the asparagus spears and discard.
Drizzle and coat the asparagus spears with oil. Season with salt and pepper.
Wrap 1 slice of prosciutto around each asparagus spear, top to bottom, and place into the preheated fryer.
Select Vegetables, set time for 10 minutes, and press start.